Strawberry Fruit Whip

Name: Strawberry Fruit Whip
Prep time: 10 min
Total time: 24 h 15 min
Ingredients: 300 g (2 cups) strawberries, hulled (fresh or frozen), thawed if frozen; 70 g (⅓ cup) caster or granulated sugar; 1 tbsp fresh lemon juice; 80 ml (⅓ cup) full-fat coconut milk (canned), shaken well; a pinch of fine salt

Ripe strawberries and a little coconut milk swirled into a bright pink, dairy-free fruit whip. Light and very fruity.

Hands-on: 10 min
Freeze: 24 h
Program: Fruit Whip
Makes: 4 servings6 servings

Vegan

Ingredients

5 ingredients

Measure in

TubPint size

Tap an ingredient when it is in the bowl

424 of 473 ml636 of 709 ml

In the tubpintScale reads

300 g (2 cups)480 ml (300 g)2 cups (300 g)450 g (3 cups)730 ml (450 g)3 cups (450 g)strawberries, hulled (fresh or frozen)strawberries, hulled (fresh or frozen)strawberries, hulled (fresh or frozen)thawed if frozen
70 g (⅓ cup)85 ml (70 g)⅓ cup (70 g)105 g (½ cup)120 ml (105 g)½ cup (105 g)caster or granulated sugarcaster or granulated sugargranulated sugar
1 tbsp1 tbsp1 tbsp1½ tbsp1½ tbsp1½ tbspfresh lemon juicefresh lemon juicefresh lemon juice
80 ml (⅓ cup)80 ml⅓ cup (80 ml)120 ml (½ cup)120 ml½ cup (120 ml)full-fat coconut milk (canned)full-fat coconut milk (canned)full-fat coconut milk (canned)shaken well
a pincha pincha pincha pincha pincha pinchof fine saltof fine saltof fine salt

TubsPints

Show both units Scale mode

Steps

Blend 300 g strawberries480 ml strawberries2 cups strawberries450 g strawberries730 ml strawberries3 cups strawberries, 70 g caster or granulated sugar85 ml caster or granulated sugar⅓ cup granulated sugar105 g caster or granulated sugar120 ml caster or granulated sugar½ cup granulated sugar, 1 tbsp fresh lemon juice1 tbsp fresh lemon juice1 tbsp fresh lemon juice1½ tbsp fresh lemon juice1½ tbsp fresh lemon juice1½ tbsp fresh lemon juice, 80 ml full-fat coconut milk80 ml full-fat coconut milk⅓ cup full-fat coconut milk120 ml full-fat coconut milk120 ml full-fat coconut milk½ cup full-fat coconut milk and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt until completely smooth.
Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Fruit Whip.
If it looks crumbly or powdery, add 15 ml full-fat coconut milk1 tbsp full-fat coconut milk1 tbsp full-fat coconut milk25 ml full-fat coconut milk1½ tbsp full-fat coconut milk1½ tbsp full-fat coconut milk and run Re-spin.
On the Swirl, fit the dispensing lid and press the swirl handle to fill each glass.

To serve: Swirl into dessert glasses and top with a sliced strawberry.

Tips

For a seed-free whip, strain the purée through a sieve before freezing.
Prefer dairy? Use heavy cream in place of the coconut milk.
If the Swirl Press pulls back by itself or nothing comes out, run Re-spin and try again.

Texture not right? Find the fix in Texture help.

Why it works

Strawberries are mostly water, so the added sugar and a little coconut fat keep the ice crystals small enough to swirl out smooth instead of icy.

Nutrition

Per serving (¼ of a 473 ml16 oz tubpint), estimated

131kcal

1 gProtein

4 gFat

24 gCarbs

22 gSugar

Whole tubpint: 525 kcal, 4 g protein788 kcal, 6 g protein (709 ml24 oz). No common allergens in the ingredients.

Ratings & reviews

Loading reviews…